Preheat the oven to 180C/gas mark 4. Place the duck confit skin-side up on a roasting tray with a glass of water. Put in the preheated oven for 10 minutes or until hot and crispy.

To make the dressing: put in a bowl the mustard, vinegar and salt and pepper. Whisk well and pour the walnut oil in a thin stream keeping whisking.

In a frying pan, heat the duck fat and fry the ceps. Season with salt and pepper. It is important to get a colour, then add the chopped garlic and mix well. Place the curly endive and the mâche in a large bowl, add the dressing, the walnuts and the ceps. Mix well then place in a large deep dish and place the confit on the salad and serve.

Peel and chop the shallots. Heat 2 tablespoons duck fat in a frying pan then add the shallots. Lightly season. Do not cook the shallots too much; keep aside.

To make the sauteed potatoes, slice the potatoes and place in cold water for 5 minutes then drain and pat dry on a cloth. Heat the 80g duck fat then add the potatoes. Shake the pan from time to time. When the potatoes are cooked and golden, remove from the pan and replace with the finely cut onions. Cook them until soft and caramelised. At this stage add the chopped garlic.

For the beans, boil 2.5 litres of salted water. Add the beans and cook for a few minutes or until al dente; keep aside.

Poach the marrow in water with the tablespoon of vinegar for 2 minutes.

Heat some wood charcoal in a barbecue. When ready, sear the beef on one side then on the other. Season both sides with salt and freshly ground pepper. Cook the beef to your liking. Spread the top with a mixture of the shallots and the crushed marrow. Season.

Take the rib off the grill and place on a wooden chopping board to allow the meat to rest. Meanwhile, heat up the sauteed potatoes. Melt the butter in another pan and heat the green beans seasoned with salt and pepper. After 2 minutes add the chopped parsley and stir well.

To dress, slice the beef and serve with the potatoes and beans. Don't forget to accompany it with a good bottle of Bordeaux!

In my family we cook the côte de boeuf very rare on ambers made of vine cuttings, giving it an exquisite flavour, but you can do it on a wood charcoal barbecue.

Place the flour on a work surface. Make a well in the middle and place the soft butter, salt and icing sugar in it. Rub the butter with the flour until you obtain a sandy texture, then add the egg bit by bit, mixing well until the dough comes together and forms a ball. Flatten the ball then wrap in clingfilm and place in the fridge for 30 minutes.

In a pan, cook the butter until golden brown then pour into a large bowl. Add the sugar and egg yolks and mix well until smooth. Add the creme fraiche, the inside of the vanilla pod, the grated lemon zest and the ground hazelnuts and mix well.

Between two sheets of clingfilm, roll out the pastry to a round shape 4mm thick. Remove one side of the clingfilm then turn the pastry upside down on the tart tin. Press the pastry into the edges of the tin with some overlapping the sides. Chill in the fridge for 30 minutes.

Remove from the fridge and bake blind covered with greaseproof paper and dried beans for 10 minutes at 180C/gas mark 4, then remove the paper and the beans. Arrange the stoneless prunes all over the base then pour the hazelnut mixture over them. Place back in the oven, lower the heat slightly to 170C/gas mark 3 for about 20 minutes or until golden brown.

To test if it's ready, insert a thin knife blade into the middle of the tart and it should come out dry. Heat the armagnac in a small saucepan, pour over the tart and light with a match for 3 seconds then blow the flame away. Dust with icing sugar. Slice the tart and serve.

My mother sometimes used to bring the prunes to the boil in water then drain them and transfer them into a bowl with a large splash of armagnac, cover them and leave them to infuse for a few hours before using them for the recipe.